Behind the French Menu

Sanglier - Wild Boar on French Menus?

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

A wild boar.

Photograph courtesy of Col Ford and Natasha de Vere

www.flickr.com/photos/col_and_tasha/7434634804/

Sanglier – A wild boar;

Laie - A wild boar sow is a

Marcassin - A young wild boar.

In the USA, wild boar are also called razorbacks, Russian boars, and wild hogs.

French diners love wild boar, and restaurants want to satisfy their customers. With great ingenuity, the French have produced a solution, and for nine or ten months a year, all the wild boar meat comes from farmed wild boar. Wild boars are enclosed in vast forested areas where they are fed, fattened, and produce the next generations. These wild boars are being farmed even though they do not know it. The farm-raised wild boar is far better fed, far healthier and the meat is tenderer than the really wild, wild boars; the herds are also inspected. The wild boar on many French menus, outside of the hunting season, will not have been very wild but they will be very tasty!

On select restaurant menus and in butchers’ shops and supermarkets you may find wild boar chops, steaks, sausages and more on sale 12 months of the year.

Farmed wild boar in the enclosed part of a forest.

Photograph courtesy of Jan

www.flickr.com/photos/jhecking/6105854027/

Wild Boar on French menus:

Daube de Sanglier – Wild boar stew. Daubs are traditional stews from Provence that are now on menus all over France.

Filet Mignon de Sanglier Sauce aux Airelles, Purée de Céleri et Chou rouge. A cut from a wild boar fillet served with a European cranberry sauce and accompanied by celery puree and red cabbage.

Les Côtes de Sanglier Grillées – Grilled wild boar chops.

Wild boar steaks

Photograph courtesy of Gunnar Magnusson

www.flickr.com/photos/matupplevelser/4643767335/

Le Dos de Sanglier de Chasse Française - A thick cut from the back of a truly wild boar from a French hunt; for game this cut is considered the choicest cut. The words sanglier de chasse mean from wild boar from a hunt.

Pavé de Sanglier Grand Veneur - A thick cut from a wild boar; the hunter's cut. The sauce Grand Veneur is a traditional red wine and berry sauce served with wild game.

Saucisse de Sanglier – Wild boar sausage.

Terrine de Sanglier aux Châtaignes – Wild boar and chestnut pate.

Outside of large towns, there are some specialized restaurants that are only open during the hunting seasons. Additionally, French cities and towns, there are also restaurants where the whole menu or part of the menu will be dedicated to real wild game in the hunting season.

The health of wild animals reaching the public.

The health of gibier, wild game, caught by hunters, in France, is tightly controlled and all wild boars, farmed or really wild, must by law have a small part of each animal’s meat sent for examination before being sold. Hunting season menus will note menu de chasse, the menu from the chase, the hunt, or the animal's name followed by the word sauvage. A menu offering sanglier, wild boar or faisan, pheasant, cerf, venison, or other game without a caveat the restaurant will be serving farm-raised animals and birds.

Watch out when you are driving in the French countryside.

Photograph courtesy of La Compagnie des Reclames.fr

Hunting is a popular French hobby and it is well supervised; each French department is responsible for setting the dates. Endangered species may not be hunted at all. Wild boars are far from an endangered species in France and, in fact, that they are a fast growing and very serious pest in many of the farming communities of France and so the hunting season for wild boars has been extended.

Wild boar are tasty but.............

Outside of the hunting season, French farmers are forbidden to cull wild boar populations. The farmers’ fields of corn, maize, and other field crops have assisted the wild boar population to increase exponentially. The growth of the wild boar population in France is indeed a serious agricultural problem. Wild boar are also coming into towns and villages and are involved in over 30,000 car accidents a year.

Wild boar on farmland at night

Photograph courtesy of Monica Arellano-Ongpin

www.flickr.com/photos/maong/110222607/

Wild boar in the languages of France’s neighbors:

(Catalan - senglar), (Dutch - wild zwijn), (German -wildschwein), (Italian - cinghiale) (Spanish – jabalí, jabalí euroasiático), (Latin - sus scrofa).

Wild boar in other languages:

(Bulgarian - Дива свиня), (Chinese (Mandarin) 野猪 – yězhū), (Corsican - cignale or singhjari)(Danish – vildsvin), (Japanese -イノシシ), (Korean - 멧돼지), (Polish – dzik), (Hebrew – hazir bar - חזירי בר ), (Norwegian – villsvin), (Tagalog - ang baboy-ramo), (Ukrainian - свиня дика), (Russian - дикая свинья).

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

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Connected Posts:

Céleri - Celery. The Joys of Celery on French Menus.

Cerf - Venison. Venison in French Cuisine.

Châtaignes and Marrons - Chestnuts. Chestnuts in French Cuisine.

Côte, a Bone-In Rib Steak, a Rib Roast, a Cutlet or a Chop; Vegetable Ribs; Côtes, (Cotes) the Hills or the Coast; Wine Growing Regions. All will be on French menus.

Daube – A Traditional Provencal Stew. Now on Menus all Over France.

Faisan - Pheasant. Wild and Farm-Raised Pheasant on French Menus.

Filet Mignon on French Menus and Filet de Bœuf in French Cuisine.

Gibier – Wild game. Wild game in French Cuisine. Wild Game on French Menus.

Pates and Terrines. An introduction to the meat, fish, vegetable and fruit pates on French menus.

Jus – Juice. A Cooked Dish’s Natural Juices and or a Fruit or Vegetable Juice.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Freshly squeezed orange juice.

Photograph courtesy of Yuri Samoilov

www.flickr.com/photos/yusamoilov/13638538444/

On French menus jus, a juice may be the liquid produced from squeezing or pureeing fruit or vegetables; or may refer to the natural gravy, juices, or sauces produced from cooking meat, fish, seafood, or other products. Jus de Cuisson - Cooking juices.are listed after the fruit and vegetable juices in this post.

Suc

The Juices from Herbs and other Plants and Suc the Cooking Juices from Meat, Poultry, Fish, and Seafood on French menus are part of another post, click here.

Fruit and vegetable juices on French menus:

Jus d'Orange - Orange juice, bottled, canned, or frozen. See the paragraph below: Jus de Fruits.

Jus d'Orange Fraîchement Pressé - Freshly squeezed orange juice.

Jus de Cerise - Cherry juice; bottled or canned.

Spicy Cherry Mock-a-jito

Yields 1 serving

Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

.75 oz Wild Roots Apothecary Rosehip Hibiscus Syrup*

10 cherries, .25 oz fresh squeezed lemon juice, .25 oz fresh squeezed lime juice

2 oz cherry lime seltzer, 1 cup ice, Small sliced spear of watermelon, Chili powder

Sprig regular basil or slice or twist of lemon,

Pit cherries.

Squeeze lemons and limes.

Add cherries, basil, lime, and lemon rinds into a small cocktail shaker** and muddle for 15 seconds, Add syrup, lemon, and lime juice to the shaker.

Add ice and shake for 15 seconds. Strain into a glass with ice and top with seltzer. Stir with a spoon and garnish with chili dusted watermelon spear and a sprig of basil.

Sip and enjoy.

Photograph courtesy of the U.S. Department of Agriculture

www.flickr.com/photos/usdagov/28963000075/

Jus de Citron - Lemon juice: fresh, bottled, canned, or inside one of those squeezable plastic lemons.

Citron Pressé – On a hot day in France, consider a citron pressé, more than freshly squeezed lemon and ice-cold water, much more. Order a citron pressé, and freshly squeezed lemon juice will be served alongside a jug of chilled water, some ice, and sugar to taste. A citron pressé, as simple as it is to make, is a unique French creation.

You may say that fresh lemon juice and water is a drink that you could have anywhere, and that is true. However, in France, you will learn the effect of a citron pressé, drunk slowly, on a hot day, while watching the world go by from a sidewalk café in Paris or a café on the Cote d'Azur. There, a citron pressé has an effect that can only be described as magical. I have made citron pressé at home and drunk freshly squeezed lemon juice in many lands and many situations. The "terroir" of France does something to a citron pressé that is unique; that effect has much to recommend it.

The most important ingredient in a citron presse

Photograph courtesy of Andrew Comings

www.flickr.com/photos/brazilnut72/3082913552/

Jus de Fruits - Fruit juices, usually bottled fruit juices. Check the label notes. If the label read

Jus de Fruit à Base de Concentre - Juice made with fruit concentrate. This may be the next best thing to freshly squeezed fruit juice, but apart from added water fruit flavors may also be added.

Jus de Fruits de Nectar – Nectar; canned or bottled fruit juices. Nectars contain fruit juice, sugar, and water. By law, the actual amount of fruit juice must be above 20%. The taste may be great, but do not expect to receive the real Greek nectar that was the drink of the ancient Greek gods!

Jus de Fruits Frais Pressés - Freshly squeezed fruit juices.

Jus de Fruits Pressés dans l'Instant – Fresh fruit juices prepared at your request.

Jus de Pommes - Apple juice, bottled or canned. Cidre is cider in French.

Cidre Nouveau – A new, young, cider; nouveau cider is mostly alcohol-free; however, please do check the label. Most new ciders are sweet as they are not far removed from when th

Jus de Pommes - Apple juice.

Photograph courtesy of Jean François.

www.flickr.com/photos/llyglad/8701358631/

Jus de Tomates - Tomato juice. Fresh, bottled, or canned.

Jus Verte - A popular cold sauce often served with cold fish dishes. It is made with spring onions (oignon vert), green peppers, parsley, garlic, mustard, vinegar, and olive oil, salt, and pepper.

Jus de Cuisson - Cooking juices.

On a French menu, Jus de Cuisson indicates a dish cooked prepared in or served the juices that result from the cooking, or prepared and served with those juices.

For the use of the word Suc for cooking juice on French menus click here.

Cooking juices on your menu:

Au Jus and Au Jus Corsé

A dish cooked and or served in natural cooking juices. Originally a jus corsé was a gravy based only on veal or beef stock along with the marrow from the bones; apart from some water, not even wine was added. Today "au jus" and:au jus corsé" have moved on, and your menu may offer a jus corsé for fish, seafood, and vegetables along with a flavor made by the addition of herbs, spices fruits, vinegar or wine.

Jus Déglace - Cooking juices flavored with herbs, spices, vinegar and or wine, etc.

Jus Lie – A thickened sauce, usually a meat sauce. It will often be the natural cooking juices that have been allowed to thicken naturally.

Réduction de Jus – A menu listing may note a reduction, meaning a sauce made reduced in volume by simmering or boiling. N.B. Today the words déglacé and reduction are often used interchangeably.

Carré d'Agneau Rôti au Four, Jus Corsé aux Épices - A rack of lamb roasted in the oven and served with the natural cooking juices flavored with spices.

Filet de Bœuf Poêlé et sa Réduction de Jus de Viande au Porto - A lightly fried fillet of beef, the tenderloin, served with the meat's natural cooking juices flavored with Port.

Filet de Bœuf - Beef Tenderloin, or Beef fillet.

With field mushrooms, merlot wine sauce au jus, and a confit of shallots.

Photograph courtesy of Alpha

www.flickr.com/photos/avlxyz/3646892644/

Langoustine aux Fruits Acidulés, Jus Corsé - Dublin bay prawns, (the real scampi), prepared with slightly acidic fruits; that will probably be lemon and grapefruit. The dish is served with the dish's natural cooking juices. A slightly acidic sauce is often part of fish and shellfish dishes.

Pigeon Rôti et Son Jus Corsé - Roast Pigeon, served in its natural cooking juices.

Roast pigeon served au jus (in its cooking juices).

With peas, foie gras, and cos lettuce.

Photograph courtesy of Ross Bruniges

www.flickr.com/photos/thecssdiv/8709937644/

Poêlée de Magret de Canard, Jus de Cuisson Déglacé au Thym et au Miel – Fried duck breast served with its own cooking juices flavored with thyme and honey.

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